Description
This Nutella Cheesecake is rich, creamy, and loaded with chocolate-hazelnut goodness! With a buttery Oreo crust, smooth Nutella cheesecake filling, and a Nutella ganache topping, it’s the ultimate no-bake indulgence!
Ingredients
Units
Scale
For the Oreo Crust:
- 24 Oreo cookies, crushed into crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the Nutella Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (400 g) Nutella
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
For the Nutella Ganache:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (150 g) Nutella
For Garnish (Optional):
- Chopped hazelnuts
- Chocolate shavings
- Ferrero Rocher chocolates
Instructions
1️⃣ Make the Oreo Crust
- Mix Oreo crumbs and melted butter until combined.
- Press into the bottom of a 9-inch springform pan.
- Refrigerate while making the filling.
2️⃣ Make the Nutella Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Add Nutella, mixing until fully incorporated.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold the whipped cream into the Nutella mixture.
- Spread over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight).
3️⃣ Make the Nutella Ganache
- Heat heavy cream until warm (not boiling).
- Pour over Nutella, let sit for 1 minute, then stir until smooth.
- Pour over the cheesecake and spread evenly.
4️⃣ Garnish & Serve
- Decorate with chopped hazelnuts, Ferrero Rocher chocolates, or chocolate shavings.
- Chill for 30 minutes, then slice and enjoy!
Notes
🍪 No Oreos? Use a graham cracker or digestive biscuit crust instead.
🔥 Want a Baked Version? Add 2 eggs and bake at 325°F (165°C) for 45 minutes.
🥜 Extra Nutty? Fold crushed hazelnuts into the filling.
🌱 Make it Vegan? Use dairy-free cream cheese + coconut whipped cream.